Directions
Bring milk to a boil. Boil for 15 minutes on low. Stir frequently while cooking. Mix cornflour in 1/2 cup cold milk, keep aside.Add sugar to milk, stir well. Add cornflour paste, stirring continuously, till boil resumes. Boil for a further 4-5 minutes, take off fire.
Sprinkle gelatine over 3 tbsp. water in a small pan. Allow to soak for 5 minutes. Warm over gentle heat, till dissolved. Do not bring it to a boil.
When boiled milk cools a little, add gelatine solution and mix well. Cool to room temperature, freeze in covered tray, till set. Remove when well set, mash and beat till soft and creamy.
Mix together the mango pulp, 1/2 cup beaten cream and ground sugar. Add 1 cup cream first with essence and beat well. Add fruit cream mixture and fold in gently. Transfer back to container and freeze till well set.
